Baked Eggs with Creamy Spinach & Ham
By :Williams Sonoma Book 2
Print Recipe
This easy all-in-one breakfast is the perfect companion to a thick slice of toasted sourdough or country bread. You can skip the ham, or try it with Canadian bacon or crispy pancetta instead.
Votes: 26
Rating: 4.15
Rate this recipe!
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Ham, Heavy Cream, Shallots
Prep Time 5 minutes
Cook Time 19 minutes
Servings
4 servings
Ingredients
  • 4 tbsp unsalted butter
  • 1 tbsp chopped shallot
  • 4 ounces sliced ham cut into 1/2-inch pieces
  • 1 lb baby spinach
  • 1/3 cup heavy cream
  • kosher salt
  • freshly ground black pepper
  • 4 large eggs
  • chopped fresh flat-leaf parsley for serving (optional)
  • Crusty bread for serving
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Ham, Heavy Cream, Shallots
Prep Time 5 minutes
Cook Time 19 minutes
Servings
4 servings
Ingredients
  • 4 tbsp unsalted butter
  • 1 tbsp chopped shallot
  • 4 ounces sliced ham cut into 1/2-inch pieces
  • 1 lb baby spinach
  • 1/3 cup heavy cream
  • kosher salt
  • freshly ground black pepper
  • 4 large eggs
  • chopped fresh flat-leaf parsley for serving (optional)
  • Crusty bread for serving
Votes: 26
Rating: 4.15
Rate this recipe!
Instructions
  1. Select Sauté on the Instant Pot® and heat 2 tablespoons of the butter. Add the shallot and cook, stirring occasionally, until just softened, about 1 minute. Add the ham and cook, stirring occasionally, for 2 minutes. Add the remaining butter and the spinach and cook until the spinach is wilted, about 5 minutes. Add the cream and 1/2 teaspoon salt and cook until most of the liquid has been reduced, about 15 minutes. Add 1/4 teaspoon pepper and taste, adjusting seasoning as desired.
  2. Press the Cancel button to reset the program. Make four wells in the spinach and carefully crack one egg into each well. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 1 minute at low pressure.
  3. Turn the valve to Venting to quick-release the steam. When the steam stops, carefully remove the lid. Transfer each egg on a bed of spinach to a plate, top with parsley, if using, and more pepper, and serve with a slice of crusty bread.
16 replies
  1. supersulik
    supersulik says:

    5 for taste
    3 for sticking to bottom of pod

    Very taste but definitly hard to clean after. Maybe i need add oil.

  2. Notsosan
    Notsosan says:

    Tried this recipe and liked it but don’t see the point of using an Instant pot. Next time I will try it in a pan, just covering the eggs for a few minutes to cook them. This will give better control of how well done they are. I will also try it substitung the ham with a cheese like Gruyere.

  3. CurtisWDeBoer
    CurtisWDeBoer says:

    This was easy, even for my second time using the instant pot. I added mushrooms and celery to the saute step and served on toast.

  4. Doug67
    Doug67 says:

    15 minutes is way too long for the liquid to cool down. Maybe its a typo, 5 minutes is probably fine. Also, for my tastes, a little too much butter. I think I’ll adjust and try again. 3/5 as written above but potential for 5/5 😉

  5. barrymtripp@gmail.com
    barrymtripp@gmail.com says:

    Followed the directions exactly and my eggs came out well done. I prefer runny yolks (as pictured). Flavor was pretty good though. I did add some parmesan cheese which def improved it.

  6. Chachak
    Chachak says:

    Loved it! I did also add parmesan cheese and replaced the ham with bacon and did not add salt. The eggs were a little too done but the flavour was great!
    It burned at the bottom of the pot but it may have been because of the parmesan however it was still a breeze to clean with some soap and a magic eraser.
    This will become a weekend regular.

  7. kmannix118@gmail.com
    kmannix118@gmail.com says:

    Delicious recipe! I only would amend the directions to turn down the heat of the saute while simmering for 15 minutes. We ended up burning the cream the first time while following the directions exactly.

  8. FrrobIn
    FrrobIn says:

    Was delicious. Draw back was the stuff stuck in pot. Dont cook it for 15 min. I did half that it still stuck. Gonna try 5 min. Next time. Did use low on saute. Just soaked in hot water and little soap while we ate though still had to put vinegar and let it soak over 5 min. Came clean.

  9. Doug Brown
    Doug Brown says:

    Was good but on final step there was not enough liquid to pressure cook.When we closed the pot to pressure after about 2 minutes we got a “BURN” notification. We ate without the pressure step. The meal was good. Clean up took sometime to clean the burned bottom of the pot.

  10. Kbrooms
    Kbrooms says:

    The eggs are way overcooked and after three attempts i still het a burn notification.

    Love the taste, just not the hard boiled egg yolk

  11. Lilwestbusygal@Gmail.com
    Lilwestbusygal@Gmail.com says:

    I made it in a non-stick 12-in fry pan and substituted baby kale for the baby spinach and Canadian bacon for the ham. I covered the pan during the last 5 mins, so the eggs can cook. Delicious!

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